9 Squash Recipes to Make the Most of This Year’s Harvest
Hello Food Wishers! Chef John’s Corporate Overlords here with 9 squash recipes to make while squash is in season! From Loaded Butternut Squash Cordon Bleu” to Sausage & Rice Stuffed Acorn Squash to Zucchini Ricotta Casserole, squash makes a delicious and nutritious meal. For an appetizer, Fried Stuffed Squash Blossoms are elegant and delicious, and nothing says fall quite like a bowl of Roasted Butternut Squash Soup. Whether you’ve got acorn, pattypan, zucchini, or butternut, Chef John has the perfect squash recipe for you!
Loaded Butternut Squash Cordon Bleu”:
Fried Stuffed Squash Blossoms:
Roasted Butternut Squash Soup:
Sausage & Rice Stuffed Acorn Squash:
Delicata Squash:
Zucchini Ricotta Casserole:
Butternut Mascarpone Gnocchi:
Grilled Pattypan Squash with Chorizo Vinaigrette:
Summer Squash Sausage Stew:
00:00 Loaded Butternut Squash Cordon Bleu
07:35 Fried Stuffed Squash Blossoms
13:35 Roasted Butternut Squash Soup
21:09 Sausage & Rice Stuffed Acorn Squash
25:46 Delicata Squash
32:16 Zucchini Ricotta Casserole
36:06 Butternut Mascarpone Gnocchi
42:00 Grilled Pattypan Squash with Chorizo Vinaigrette
48:21 Summer Squash Sausage Stew
Acorn Squash Stuffed With Spiced Apple
Inspired by Sharon Opstbaum's recipe for Acorn Squash baked
with a thick pork chop, I decided to stuff the squash with
a whole apple. It turned out to be very tasty.
Here's the ingredients I used:
1 acorn squash, halved
2 apples, peeled and cored
2 tablespoons honey
2 tablespoons butter
2 tablespoons of dark brown sugar
Cinnamon to taste
Nutmeg to taste
Or spices of your choice
Wrap in heavy aluminum foil
Bake at 350 degrees for one hour or until tender
Thanks for watching.
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Butternut Squash Stuffed with Apples and Cranberries
Celebrated vegan chef, Laura Theodore, prepares a favorite seasonal recipe; Butternut Squash with Apples and Cranberries. It's a filling, colorful, and tasty entrée that’s fancy enough to serve for holiday fare, but easy enough for a weeknight meal! Get the recipe:
Sausage Stuffed Acorn Squash
Call it stuffing or dressing, these Savory Stuffed Acorn Squash have a sausage, sourdough bread stuffing loaded with pecans and cranberries that doesn’t need a holiday to be eaten.
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Ingredients
4 slices of sour dough bread toasted and cubed (See Note 1)
2 acorn squash halved and seeded
1/2 lb sausage meat See Note 2
1 tbsp olive oil
1/2 medium onion chopped
2 celery ribs chopped
2-3 fresh sage leaves chopped (see Note 3)
1/2 tsp ground thyme
1/2 tsp dried parsley
pinch of salt
pinch red pepper flakes
2 eggs medium size
1 1/2 cups low sodium chicken stock
1 cup fresh cranberries
1/2 cup pecans chopped
2 tbsp maple syrup divided
Instructions
Preheat oven 425°F. Using a sharpened kitchen knife, cut the acorn squash in half vertically starting at tip down to the stem. Scoop out the seeds and discard. Rub oil all over squash and salt and pepper the cut sides. Place cut side up on lined baking sheet and bake for 40 minutes or until fork tender. Remove from oven and allow to cool.
Toast the sourdough bread slices and then cube, set aside.
In a large skillet over medium-high heat and the oil, sausage meat and start to brown, 4 minutes. Add the onion, celery, herbs, red pepper flakes and salt to taste. Cook for another 6 minutes. Remove from skillet and add to large bowl to cool.
When sausage mixture is cool enough to handle add the bread, eggs and chicken stock. Toss to coat evenly. Add the cranberries and pecans and mix.
Divide stuffing mixture evenly between each squash half and press down gently to mold in cavity. Drizzle with maple syrup and bake for another 15-20 minutes, and tops are golden brown and crispy.
Notes
1. I place the bread in the toaster and then cube it... easy.2. I used half (8 ounces) of Jimmy Dean Regular pork sausage. There's also the Spicy HOT version, but this is fine.3. Substitute 1/2 teaspoon of ground sage if fresh isn't available.
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Acorn Squash stuffed with Spicy Apple HD
How to make Acorn Squash Stuffed with Spicy Apples
Ingredients
1 acorn squash, halved
1 apple, peeled, cored and sliced
2 tsp of butter
2 tsp of brown sugar
1/8 of a tsp of ground cinnamon
1/8 of a tsp of nutmeg
a dash of cloves
Instructions
1. Preheat the oven to 350 F.
2. Grease a 1-quart baking dish.
3. Place the squash, skin side up, in the dish and cover. Bake for 30 minutes.
4. In a medium bowl combine the apple, butter, brown sugar, ground cinnamon, nutmeg and cloves.
5. Turn cut sides of the acorn squash up and top with the apple mixture.
6. Cover and bake 30 minutes longer or until the apples are tender.
Acorn Squash stuffed with Deer Sausage, Apples, Garlic, Onion and Celery!
Today while I was working, Sarah made one of the most unique and best tasting Recipes I've ever had!!! Stuffed Acorn Squash!!!! it was amazing!!!!